RECIPES OF CHINA

Ingredients

2 lbs

2 1/2 cups

1 1/2 oz

1 1/2 tsp

3 tbsp

1/2 dozen

1 tbsp

3 large

10oz

Chicken breasts (cut into strips, narrow and long)
Chicken broth
Sesame oil
Soy sauce
Coarse brown sugar
Green onions (sliced in 1 inch piece)
Ground dry ginger root
Carrots (cut julienne or oriental style)
Fresh mushrooms (white, black or shittake)

1. In a wok or saucepan heat the sesame oil until it will scorch the chicken meat

2. Drop in the strips of meat and stir fast for 15 seconds or until the
   meat is lightly scorched

3. Take the meat out quickly and set aside in a covered dish

4. To the remainder of the sesame oil, add the chicken stock, soy sauce, brown sugar, ginger root, and half of the green onions

5. Bring mixture to a boil, then drop in the chicken

6. Let it boil for approximately two minutes, then turn down the heat and let simmer until the sauce thickens lightly (More chicken stock or brown sugar may be added to lighten or thicken the sauce)

7. When the meat is tender and the sauce is reaching its desired thickness take the meat from the sauce and place the carrots, mushrooms and remaining green onions in and heat the vegetables to
   desired tenderness (Some steaming of the carrots prior to adding them to the sauce will ensure tenderness)

8. Arrange the chicken meat on a bed of rice and cover with vegetables
   and sauce

9. Extra green onions may be chopped finely and sprinkled on top if desired

10. Any or all oriental vegetables work well substituted into or added to this dish

11. Entrees should be egg rolls or fried dumplings with a dipping sauce sauce of your choice